If a cake recipe calls for vegetable oil, do any of you replace it with canola oil? I seem to remember my mother doing this and her cakes were always moist and delicious. I know that canola oil is healthier than veggie and I would like to start using it. Could you replace the veggie oil with 1/2 canola and 1/2 butter for even more flavor? Would it be as moist with the butter?
I've replaced vegetable oil for canola many times and didn't notice any change in flavor or texture!
I have always used canola oil. texture is always the same. taste too.
and I ditch the oil all together and just sub equal amount of melted butter.
not as healthy but oh so good
and yes, when low on butter, have done the 1/2 and 1/2 oil/butter as well and was just fine.
veggie oil is a blend of multiple oils (corn, soybean, canola, sunflower)
I don't like corn oil -- has a taste
I don't like peanut oil except for dishes that need its taste and for deep fat frying (esp those turkeys!)
yes I have used EVOO to make a cake -- couldn't tell the difference at all (well, maybe the heart did)
I always use canola oil for all of my baked goods. They are moist and taste great